Butter nut twists
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Butter nut twists
  Butter    Nuts  
Last updated 6/12/2012 1:11:30 AM. Recipe ID 39009. Report a problem with this recipe.
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      Title: Butter nut twists
 Categories: Breads
      Yield: 60 Servings
 
      2 pk Active dry yeast
    1/4 c  Warm water (110 to 115F)
      1 c  Butter
      4 c  All-purpose flour
      2    Eggs, beaten
    3/4 c  Sour milk*
    1/3 c  Sugar
    1/2 ts Salt

MMMMM--------------------------FILLING-------------------------------
      1 lb Ground walnuts
      2 c  Flaked coconut
    3/4 c  Sugar
      3 tb Butter, melted
 
  Dissolve yeast inwater, set aside.  In a large bowl, cut butter into
  flour until coarse crumbs form.  Add yeast mixture, eggs, milk, sugar
  and slt; mix lightly. Divide dough into thirds. Cover and refrigerate
  overnight. Take out one piece at a time from refrigerator; roll out
  on a sugared board to a 12x9-inch rectangle. Combine all filling
  ingredients. Sprinkle 1/3 cup filling on half of the 12-inch edge of
  dough. Fold over lengthwise and seal, forming a 12x4 1/2-inch
  rectangle. Pat out to press filling into dough.  Sprinkle another 1/3
  cup of filling on half of the 12-inch edge of dough.  Fold over
  lengthwise, forming a 12x2-inch rectangle. Pat down to 12x4-inches.
  Slice 1/2-inch pieces down the 12-inch side of the dough. Repeat with
  remaining two portions of dough. Twist each slice and roll in
  remaining filling. Place on greased baking sheets. Bake at 350F for
  15-18 minutes or until golden brown. Serve warm or cool. (*To sour
  milk, place 2 tablespoons white vinegar in a measuring cup. Add
  enough milk to equal 3/4 cup.)
  
  Joyce Hallisey   Mt. Gilead, North Carolina Taste of Home, Dec/Jan/94
  




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Recipe ID 39009 (Apr 03, 2005)

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